Ingredients
1 pound penne, preferably whole-wheat
2 tablespoons unsalted butter
3 cloves garlic, minced
1 ½ cups low-sodium chicken broth
½ cup heavy cream
2 tablespoons lemon juice, or more to taste
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
⅓ cup grated Romano cheese
1 pound large shrimp (21-30 count), peeled and deveined
12 ounces asparagus, trimmed
Cooking spray
Directions
Preheat grill to medium.
Bring a large saucepan of water to a boil. Cook penne according to package directions. Drain.
Meanwhile, heat butter in a large skillet over medium heat. Add garlic and cook, stirring, for 1 minute. Add broth, cream, lemon juice and 1/4 teaspoon each salt and pepper; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes. Stir in cheese and the penne.
Meanwhile, lightly coat shrimp and asparagus with cooking spray and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Grill, turning once, until the shrimp are opaque and the asparagus is tender, 4 to 6 minutes.
When cool enough to handle, chop asparagus and stir into the pasta. Serve topped with the grilled shrimp How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
